Spicy Grilled Lemon Herb Chicken with Garlic Roasted Vegetables (Paleo)

Allergens

None, if using olive oil from olives and no cross-contamination with allergens during preparation.

Ingredients

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 2 lemons, zested and juiced
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• Salt and pepper to taste
• 4 cups assorted vegetables (such as bell peppers, zucchini, and cherry tomatoes)
• 4 cloves garlic, whole
• Fresh parsley, for garnish

Instructions

1. In a small bowl, combine lemon zest, lemon juice, minced garlic, smoked paprika, cumin, salt, and pepper.
2. Rub the chicken breasts with olive oil, then coat them with the spice mixture. Refrigerate for 30 minutes to marinate.
3. Preheat a grill or grill pan over medium high heat. Grill the chicken breasts until cooked through, about 5 7 minutes per side. Remove from heat and let rest.
4. Toss the assorted vegetables in olive oil, salt, and pepper. Place them on a baking sheet or aluminum foil. Add whole garlic cloves to the mix.
5. Roast vegetables in a preheated oven at 425°F (220°C) for 15 20 minutes, until tender and slightly charred.
6. Slice the rested chicken breasts and serve them alongside the roasted garlic vegetables. Garnish with fresh parsley.

Chef’s Insight

To add an extra punch to the dish, try marinating the chicken for a longer time or adding some chili flakes to the spice mixture.

Notes

Adjust the spice levels to your preference by adding more or fewer chili flakes.